Southern Style Fried Catfish

Southern style Catfish

Southern style Catfish


Last week I was watching a documentary called,  Soul Food Junkies, it was about the history and resulting health consequences of eating too much soul food. It was a great  documentary, informative, and inspiring in all the right places. However, I left viewing it with a strong desire to eat collard greens and catfish. My grandmother fried fish, and cooked greens like no one else on this planet, I miss her cooking so much!  I guess one could say that my craving was one more of emotional comfort rather than hunger. Whatever, the reason for my craving, it was one that I had to fulfill. It worked out perfectly, as things go, my Whole Foods had 4 catfish fillets on hand, they rarely if ever have catfish, so I took it as a sign that my grandmother was looking out for me and wanted me to have the comfort of the meal I had set out to make. I rarely cook fried fish, but when I do, I love to have it with collard greens. So I picked up a few bushels from my local farmers market and set out to make this meal. This is not my grandmothers recipe, but it’s pretty great on its own. Her recipe involved much more detail than this one does, and that required more time than I had on that Sunday. If you want, and have the time, you can crack an egg and whisk it to use as a wash to dip the fish into before putting it into the corn meal. I skipped that option and the fish was still crispy and juicy.

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1 lb of cat fish fillets, quartered

1/2 teaspoon of paprika

1/2 teaspoon of garlic powder

1/2 teaspoon of onion powder

sea salt and black pepper to taste

1/2 cup of corn meal

1/2 cup of grapeseed oil, or safflower oil

Directions: Heat the oil in a cast iron skillet. season the cat fish fillets with sea salt and black pepper. Mix the paprika, onion powder, and garlic powder together in a small bowl, then sprinkle the mixture evenly over both sides of the fish.


Coat the fish with the corn meal then add it to the hot oil, and fry until golden brown, and cooked through…about 7-10 minutes. Transfer to a paper towel lined plate, and enjoy!


Mussels In White Wine sauce

Mussels in Wine Sauce

Mussels in Wine Sauce

This week I decided to switch things up a bit with a few sea food recipes.  My husband isn’t a big fan of mussels unless they’re drenched in cream, but I prefer them a little more on the light side—although I agree a great cream sauce never hurt a mussel. My daughter isn’t a fan of eating sea food just yet, but she loved playing with the mussel shells. Mussels are  great for those of us who are budget minded, they cost just a few dollars a pound, and a pound is more than enough for 2 people. A few things worth noting about mussels, as with most seafood the fresher they are, the better tasting they are. Discard any mussels that are not closed and tightly sealed, remove the hairy beards before cooking, and clean them thoroughly by scrubbing each mussel shell and then soaking them, with 1-2 tablespoons of flour added to a large bowl of water, for 10-15 minutes before cooking in order to expell any remaining sand.

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Prep time: 10 minutes

Cook time: 10 minutes

Total time: 20 minutes


1 lb of Mussels

1/4 cup of shallot minced

1/2 cup of white wine Sauvignon Blanc works amazingly

2 cloves of garlic

2 tablespoons of lemon juice

1/4 cup of finely chopped parsley

1 teaspoon of bonito flakes (optional)

2 tablespoons of olive oil

Directions: Heat olive oil, add garlic and shallot to a sauce pan, and sauté until shallots are translucent, add in the bonito flakes if you’re using them and mix for 10-20 seconds. Add in the wine, and bring to a simmer, add in the mussels and cover the pot, cook for 8-10 minutes then turn off the fire. Remove the cover, the mussels should be open, and cooked fully, sprinkle with lemon juice, and parsley transfer to a bowl and enjoy!


Crab Taco’s with yogurt lime cilantro sauce

How lovely would it be to come home and have a dinner that you don’t have to cook? Well my friends this is your lucky day! This a recipe that doesn’t involve any cooking. It has been so hot here that the last thing I want to do is to turn on my stove to cook. So this week when I went shopping I concocted a meal plan that would allow me to do as little cooking as possible. My meal plan thus far has been quite genius not to mention delicious! I can’t wait to share some of the recipes with you, but first these no cook taco’s.

Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 15 minutes

Ingredients Taco filling
10 ounces of fresh lump crab meat steamed
1/2 teaspoon of cumin
1-2 teaspoons of Lime juice
Sea salt to taste
1/2 cup of Shredded carrots
1/2 cup of shredded cabbage
1/2 cup of diced tomatoes
1/3 cup of chopped fresh cilantro

Ingredients for lime cilantro yogurt sauce
1 cup of Greek yogurt
Juice of half a lime
1 clove of garlic chopped
Sea salt to taste
2 tablespoons of chopped cilantro

Ingredients for pickled red onion
1 red onion sliced thinly
1/2 cup of apple cider vinegar
1 cup of water
1 tablespoon of sugar
1.5 teaspoons of kosher salt

Directions yogurt sauce:
In a small bowl add all the ingredients for the yogurt sauce, mix well and set aside.

Directions for pickled onion:
In a medium bowl whisk the salt and sugar into 1 cup of water, until the salt and sugar dissolves, add in the vinegar and onions and let sit at room temperature for at least 1 hour. Hint you can do this the night before you need to use the onions.

Directions for Taco:
In a medium bowl, mix the cumin and lime juice with the crab meat. Warm corn tortillas and add the crab, top with cabbage, tomato, carrot, pickled onion, cilantro, and some of the yogurt lime cilantro sauce, and enjoy!  How easy was that?

What is your favorite no cook meal?

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Crab cakes with Mango Coulis! Gluten free and Paleo

Nothing grates my nerves more than a crab cake that has everything in it but crab. I can’t tell you how many times I’ve ordered a crab cake at a restaurant and been disappointed when I’m served a bread cake instead. I want crab in my crab cakes, and not just a little lump meat here and there! This recipe for crab cakes is for those of us who love crab, and not the breading you find in most crab cake recipes. This is a gluten free crab cake recipe. I use vegan mayo instead of regular to reduce the fat, but feel free to use your brand of mayo.

Here’s what you need:
1.5 lbs of fresh crabmeat
Zest of half a lemon
2 Tablespoons of Veganaise or the best-quality mayonnaise you can find
5 tablespoons of coconut flour
1 egg beaten
1 Tablespoon of lemon juice
1.5 teaspoons of Worcester sauce
1/4 teaspoon of chili pepper flakes
1/4 cup of green onion sliced thinly
1/4 cup of green or red bell pepper, finely chopped
Sea salt and black pepper to taste
2-3 Tablespoons of oil, or butter for frying cakes

Mango coulis
1 large ripe mango,  cut and cubed
1/3 cup of water or more if you like it thinner

Directions for mango coulis:
Add mango to a blender. Blend while adding water until smooth and desired thickness has been reached. Set aside.

In a large mixing bowl add all the ingredients, except the oil, and mix lightly until ingredients come together. Form patties.

Heat oil in a skillet, add crab cakes, cook until brown on both sides, about 3-4 minutes on each side,

Remove and serve with mango coulis and enjoy!

What does your favorite crab cake recipe have in it? Share, I’d love to try it!

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